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Roast Boneless Leg of Lamb

4

150 min

Roast Boneless Leg of Lamb

Roast Boneless Leg of Lamb Photo 1

Time

150 min

Serving

8 persons

Calories

346

Rating

4.00★ (43)

Cuisine

Author: Victoria Buriak
This boneless leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that's perfect for Easter!

Ingredients

  • (5½ pound) boneless leg of lamb, tied in netting: 1 piece
  • garlic: 20 clove (peeled, to taste)
  • garlic powder: (to taste)
  • rosemary sprigs: 10 piece (fresh)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F (165 degrees C).
    Roast Boneless Leg of Lamb Photo 2
  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
    Roast Boneless Leg of Lamb Photo 3
  3. Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
    Roast Boneless Leg of Lamb Photo 4

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